Perry Chicken (serves 2)
from Marsh Mash Spring 2016


Perry Chicken


  • 2 x chicken breasts cut into cubes
  • 1 x medium onion, finely chopped
  • 1 pint (568 ml) still medium/dry Perry

A pinch (or adjust to taste) of each of the following dry ingredients:

  • salt
  • mustard powder
  • ground coriander
  • garlic granules or powder (or use 1 crushed bulb)
  • mild chili powder
  • dried thyme (or the leaves from 1 small sprig of fresh thyme
  • ginger powder
  • paprika powder
  • black pepper
  • turmeric powder
  • dried parsley (or use ½ tsp fresh chopped parsley)

Or cheat and if you can find a suitable ready-made dried seasoning with the above in it, use 2 x teaspoons of it instead

  • 2 tablespoons/35ml tomato puree
  • 2 teaspoons/12ml light brown sugar (I used Demerara)
  • 3 teaspoons/18ml cornflour mixed with 3 tablespoons/50ml of Perry to form a paste


  1. Pour yourself a glass of Perry to drink – make sure you leave ½ pint/285ml plus an extra 3 tablespoons/50ml as you will need this for the recipe
  2. Mix the chicken, onions, ½ pint of the Perry, all of the dried ingredients together in a bowl and put aside for at least 2 hours to marinate (this makes the chicken really tasty!)
  3. Tip the marinated mixture into a saucepan, add the tomato puree and sugar, then gently heat through until boiling, stirring all the time.
  4. Reduce the heat and simmer gently for 15 minutes, stirring occasionally
  5. Add cornflour mix and stir constantly until thickened
  6. Serve with a rice of your choice – or cheat and used a microwave packet which takes 2 minutes to cook

Chef’s Note: this recipe is just as good if you use a still cider instead of the Perry.

Shirley Johnson

AFRM Branch Member